HOT BUTTERED RUM TODDY
AKA WineGeek at Hudson Lounge,
2.5 ounces of toddy mix: Appleton Rum, honey, lemon, cinnamon, clove)
2 dashes of Dale DeGroff's Bitters
Fill with hot water
Build all ingredients in a Irish stem and stir. Garnish with a lemon peel.
Original drink by Charles Joly
1 1/2oz Bulleit Bourbon
1/2 oz St. George Spirits spiced pear liqueur...
3/4 oz Seedling Fruit cider
3/4 oz fresh lemon juice
1/2 oz simple syrup
egg white (optional)
Prep: Combine all ingredients in a shaker. Dry shake, without ice, to start to froth egg white. Add ice, shake well and strain into a chilled glass. Add a few drops of Dale DeGroff's Pimento Aromatic Bitters on top. Sip. Repeat.
LAVAZZA HARVEST MOON EGGNOG Original drink by Dale DeGroff
1 oz. Lavazza Santa Marta Single Origin drip coffee
1.5 oz. Apple Cider
Dash Dale DeGroff's Pimento Bitters
1.5 oz Dickel Tennessee Whiskey
1 oz. simple syrup
1 small egg
Preparation: Shake the ingredients well with ice and strain into an appropriate egg nog cup and dust with nutmeg.
GENERAL HARRISON’S EGGNOG
Adapted-How to Mix Drinks, 1862
1.5 Teaspoons sugar
1 fresh egg
4 oz Fresh cider
1.5 oz Aged Rum
2 dashes Dale DeGroff's Bitters
Assemble the ingredients in a cocktail shaker and shake very well with ice to completely emulsify the egg. Strain over into a large goblet. (Raw eggs are safe when handled properly; keep refridgerated and mix with 80 proof spirits or citrus.)
Try adding Dale's bitters to grilled meat and shellfish, chowders, stuffed mushrooms and clams.... DELICIOUS! SEE FOOD RECIPES